Honey-Thyme Summer Salad

By Sunset
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7 firm-ripe nectarines (6 oz. each), rinsed

3 tablespoons honey

2 sprigs (5 in.) thyme, rinsed, plus 2 tablespoons thyme leaves

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1/3 cup extra-virgin olive oil

Salt and pepper

6 heads Belgian endive (1 1/2 lb. total), leaves separated

1/2 cup sliced fresh chives

2 tablespoons minced shallot

6 ounces thin-sliced prosciutto

1 1/2 cups arugula leaves

1/2 cup chopped toasted almonds

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